Orange Yogurt Cake

Orange Yogurt Cake (aka orange yogurt bread) is so moist thanks to a cup of Greek yogurt and a delicious orange syrup that is poured over the warm cake.

We have been absolutely obsessed with this Orange Yogurt Cake for the past few weeks. I seriously can’t stop making (and eating) it. The texture is just so amazing – super moist from a full cup of Greek yogurt. And then to make it even better, an orange simple syrup is poured over the warm cake. So good! I made a lime version of this the other day, and I can’t wait to try a lemon version too. This is definitely my current go-to breakfast / snack / dessert recipe!

So I need some help here…what do you think I should have called this recipe? Orange Yogurt Bread? Orange Yogurt Loaf? Orange Yogurt Loaf Cake?? Orange Yogurt Quick Bread? I typically call these types of cakey creations made in a loaf pan bread since it reminds me of banana bread. But then again, pound cake is made in a loaf pan, and this recipe is clearly more similar to cake than to bread! AH! Let’s just call it Orange Yogurt Loaf Quick Bread Cake. Rolls right off the tongue.

Well whatever we are calling it, we can definitely call it delicious! This recipe is kind of like a marriage between my Cara Cara Orange Mini Muffins and my Grapefruit Yogurt Cake. It is full of citrusy flavor, and it is so easy to make. I love easy recipes that I can make on a weekend morning for breakfast. We love sitting on the couch on Saturday mornings and eating breakfast together while watching TV – it is one of the few quiet cozy moments of our busy weeks!

Orange Yogurt Cake (aka orange yogurt bread) is so moist thanks to a cup of Greek yogurt and a delicious orange syrup that is poured over the warm cake.

Ingredients

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

3 large eggs

1/2 cup vegetable oil

1 cup Greek yogurt (I use 0%)

1 teaspoon vanilla

2 teaspoons orange zest (about 2 large oranges)

For the Syrup

1/2 cup fresh squeezed orange juice (about 2 large oranges)

1/4 cup sugar

Instructions

Preheat oven to 350 degrees F. Grease an 8"x5" loaf pan.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, whisk together sugar and eggs until mixture is light and smooth. Whisk in the oil, then the yogurt until very well combined. Whisk in the vanilla.

Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the orange zest.

Spoon the batter into the loaf pan and spread evenly. Bake for 30 - 35 minutes, until light golden brown and a toothpick inserted comes out with a few moist crumbs. I like to leave the middle slightly under baked.

For the Syrup

While the cake bakes, add the orange juice and sugar to a small saucepan and heat on low heat, stirring occasionally, until the sugar is dissolved. Take off heat and set aside.

Remove the cake from the oven and allow to cool in the pan for a few minutes, then turn out onto a wire rack with a large platter or cookie sheet underneath the rack (to catch the excess syrup). Slowly spoon the orange syrup onto the hot cake, allowing it to soak in.

Comments

This looks super delicious – and I really love the photo of the 2 pieces of cake on top of the orange slices! My favorite breakfast item lately is still the pumpkin zucchini muffin recipe I created in the fall, but I’ve been wanting a more seasonal baked good, and this looks like a great new option. Thanks for sharing!

Hahaha, I don’t know what I would have called it either. But I like what you chose! Funny, I had an orange simple syrup in my recipe this past week as well. Who knew we were on the same, sweet, orange wavelength?!

Hi Belle! The cake is good without the syrup, but the syrup makes it nice and moist and adds some extra sweetness and citrus flavor. It doesn’t make it mushy at all! The cake just soaks it right up and makes it super moist, but it still retains a cake-like texture.

I made this recipe twice this weekend and both times the cake came out beautifully! Easy, flavorful, and moist. Maybe it was because of the yogurt, but this cake required about 45 minutes of baking for my oven. At 35 minutes, the middle was still like batter while the outside was already brown. I just tented the edges with aluminum foil while the middle baked some more. Would make again!